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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 1 head Romaine lettuce -- sm Head
- 1 head leaf lettuce -- small Head
- 1 c. Jicama -- cut in 2-inch Strips
- 2 c. Bean sprouts -- cooked
- 1/4 c. Cider vinegar
- 1 tsp Sugar
- 1/4 Tbsp. Salt
- 1/2 c. Cucumber -- diced
- 1 x Red pepper
- 1 x Avocado -- cubed
- 1 x Hard-boiled egg
- 1 tsp Sesame oil -- optional
Method
- Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips.
- Wash lettuce, spin or possibly blot dry and place in plastic bag with a paper towel; seal bag and chill.
- Cut peeled jicama into strips such as French fry-size and chill till serving time.
- In saucepan, bring 1 qt water to a boil.
- Add in the bean sprouts and blanch for two min.
- Remove and run under cool water briefly.
- Immerse in a bowl of ice water for one minute, drain well.
- Mash boiled egg or possibly put through a sieve.
- Chill.
- In a small bowl, blend vinegar, sugar and salt.
- In a large bowl, combine bean sprouts, diced cucumbers, strips of red pepper and avocado cubes.
- Add in 1 tsp.
- of sesame oil if you like and blend this mix well.
- Add in the vinegar mix to the bean sprout mix and toss to combine.
- Cover bowl tightly and chill 1 hour.
- To serve, tear lettuce into bite sized pcs and divide equally among 4-6 salad plates.
- Top with the sprout mix, sprinkle with the minced egg, and arrange the jicama strips on one side of salad.
- Needs no further dressing to be a delicious and healthy dish.
